Michael Mina Restaurant Review

: Michael Mina’s eponymous restaurant relocated to the former Aqua space in 2010 and brought with it a decidedly fresher and hipper vibe. The cool, sleek dining room touts a minimalist design, majestic bar and high ceilings. The crowd is a convivial mix of young downtowners and older patrons, setting a tone of vivacity mingled with established old guard. And while the Mina signature favorite of tuna tartare is alive and well, much has changed. In addition to Mina, the executive chef and owner, Ron Siegel, the longtime former toque of The Dining Room at The Ritz-Carlton, San Francisco, is in the kitchen, too, with executive chef duties. The restaurant offers a mainly prix-fixe menu format: four courses (with amuses and other additions) for $95 per person, with vegetarian options available. Siegel's nine-course "Ketto" tasting menu is $165 and requires whole table participation. A short à la carte menu is available at the bar for dinner and during lunch. Dishes one might encounter include Morro Bay abalone with sushi rice and dashi broth; white truffle pasta and brown butter; or a Prime Black Angus rib-eye paired with mushroom, broccoli and potato. At meal’s end, the “Dessert Service” runs the gamut with six items, which may include a marquise of dark chocolate with pecan and espresso ice cream, or order a sweet à la carte. Wine director Rajat Parr pulls together a formidable wine list.

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